This refreshing salad combines creamy avocado, sweet mango, and tender scallops for a perfect balance of flavors. It's a quick and easy dish that’s sure to impress at any meal or gathering.
COOKBOOK / 32083
Start by adding about half an inch of water to a skillet and bring it to a boil. Drop in the scallops and cook them gently until they're tender and cooked through, which should take around 5 to 10 minutes. Once done, drain the water and let the scallops cool down to room temperature. Toss them in a bowl with a bit of olive oil and a pinch of salt to season.
Next, take your cilantro and separate the leaves from the stalks. Chop the stalks into roughly 1-inch pieces and mix them back with the leaves in a bowl. Scatter about half of this cilantro mix onto your serving plate as a fresh base.
In another bowl, combine the mango chunks, red bell pepper, and olives. Spread this colorful mixture evenly over the cilantro on the plate.
Now, mix the rest of the cilantro with the scallops and spoon them over the mango and pepper layer. Arrange the avocado slices in a fan shape around the edge of the plate. Finally, drizzle some lemon juice over the avocado to keep it fresh and add a bright touch.
- Make sure the scallops are dry before cooking to get a nice sear.
- Use ripe but firm mangoes to avoid mushy pieces in the salad.
- Chill the salad ingredients before assembling to keep everything fresh and crisp.
This salad combines creamy avocado and sweet mango with tender scallops for a perfect balance of flavors and textures. It’s fresh, light, and packed with nutrients, making it a great choice for a healthy meal that feels indulgent.
Serve this salad on a bed of mixed greens or arugula for extra color and flavor. It pairs well with a crisp white wine or a light citrus dressing to enhance the tropical notes.
Store leftover salad components separately to maintain freshness. Keep scallops in an airtight container in the fridge and consume within one day. Avocado and mango are best prepared fresh to avoid browning.
